Chef Johns Ham And Potato Soup Food

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HOLIDAY HAM AND POTATO CASSEROLE



Holiday Ham and Potato Casserole image

I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.

Provided by Chef John

Categories     Potato Casseroles

Time 2h20m

Yield 8

Number Of Ingredients 14

¼ cup unsalted butter
1 cup diced yellow onion
¼ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 teaspoons boneless, skinless chicken breast, cut into 4 portions
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
¼ teaspoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
4 ½ pounds russet potatoes, peeled and sliced 1/4 inch thick
8 ounces grated sharp white Cheddar cheese
1 pound thinly sliced ham

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
  • Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
  • Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
  • Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
  • Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
  • Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg

CHEF JOHN'S HAM AND POTATO SOUP



Chef John's Ham and Potato Soup image

You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 ½ pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
¼ cup flour
4 cups chicken broth
2 cups water
½ cup heavy cream
salt and pepper to taste
1 pinch cayenne pepper
1 tablespoon chopped fresh chives for garnish

Steps:

  • Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
  • Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
  • Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
  • With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 g

CHEF JOHN'S HAM AND POTATO SOUP



CHEF JOHN'S HAM AND POTATO SOUP image

Categories     Ham

Yield 4

Number Of Ingredients 14

1 1/2 pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup heavy cream
salt and pepper to taste
cayenne pepper (optional)
chopped fresh chives for garnish (optional

Steps:

  • 1. Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent. 2. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally. 3. Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired. 4. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

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